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Smelts aren't Vegan, Fish Fry' - Say What? #shorts

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Smelts aren't Vegan, Fish Fry' - Say What? #shorts

Vegan Aubergine 'Fish' Fry with Vegan Tartar Sauce

Ingredients

For the Aubergine 'Fish':

  • 1 Aubergine (Eggplant)
  • Miso
  • Oat Milk
  • Flour (for dredging)
  • Flour (for dry batter)
  • Corn Meal
  • Corn Starch
  • Dill
  • Garlic Granules
  • Salt
  • Pepper
  • Oil (for frying)

For the Tartar Sauce:

  • Oatly Greek Yogurt (or other vegan Greek yogurt)
  • Pickles (chopped)
  • Capers (chopped)
  • Green Onion (chopped)

Instructions

Prepare the Aubergine:

  1. Slice the aubergine into 'fish' shapes.

Prepare the Wet and Dry Batters:

  1. First Wet Batter: Mix miso and oat milk in a bowl until combined.
  2. First Dry Batter: Place flour in a separate bowl.
  3. Second Wet Batter: Mix miso and oat milk in a bowl until combined.
  4. Second Dry Batter: In a bowl, combine flour, corn meal, corn starch, dill, garlic granules, salt, and pepper.

Batter the Aubergine:

  1. Dredge each aubergine slice in the first dry flour.
  2. Dip the floured slice into the first wet miso-oat milk batter.
  3. Dredge the wet slice into the second dry flour mixture.
  4. Dip the floured slice into the second wet miso-oat milk batter.

Fry the Aubergine:

  1. Heat oil in a pan or deep fryer.
  2. Fry the battered aubergine pieces until golden brown and crispy.

Prepare the Tartar Sauce:

  1. In a bowl, mix together the Oatly Greek yogurt, chopped pickles, capers, and green onion.

Serve:

  1. Serve the fried aubergine with the vegan tartar sauce.

Video Description

All you can eat WHOLE FOOD PLANT BASED 'fish fry'!

AUBERGINE also called Eggplant Fish’ Fry with fresh made vegan Greek yogurt tartar sauce. Back in the day I used to work at a popular coastal New England seafood restaurant. Every Wednesday were all you can eat Smelts - fish fry, when they were running. Here’s my improvements on old skills - in a the no kill cook method.

Recipe of sorts:

Wet dry wet dry battering:

Wet: miso & oat milk

Dry: flour

Wet: miso and oat milk

Dry: flour, corn meal, corn starch, dill, garlic granules, salt and pepper

Batter then fry

Tartar:

Greek @oatly yogurt mixed with Pickles, capers & green onion

#wickedkitchen #shortsvideo #veganchef #fishfry #smelt #seafood #allyoucaneat #bestofvegan #aubergine #eggplant #vegan #wfpb